Burnt Caramel Bourbon Ice Cream with Toffee Bits

Bourbon Ice Cream

Yes, this ice cream is every bit as amazing as it sounds. I adapted it from Jeni’s Splendid Ice Cream’s recipe and what I love about it is that the base for the ice cream is egg-free but it still has all the creaminess of a custard! When trying to decide what to make for our family’s Thanksgiving dinner, I was looking for something that would pair well with the browned butter apple crisp I was making. I made a batch of this a couple of weeks before Thanksgiving following the recipe as is and wasn’t happy with how it turned out. Thankfully, I still had time to play around and after making a few changes I came up with a couple batches that were to-die-for! The caramel is dry burned in a saucepan and really easy to make, then the base for the ice cream is added along with a healthy amount of bourbon which is all churned together and then the toffee bits are added right at the end. My husband has been asking me to make more ever since Thanksgiving so I  know it’s going to be added to our list of favorites! If you’ve never made ice cream from scratch before, you should give it a try! We have a cheap ice cream maker from WalMart so you don’t need anything too fancy and there really isn’t anything like it! If you like this recipe, make sure you check out my post for Cinnamon Ice Cream.

1. I soaked a whole vanilla bean pod in some bourbon for a few days before making this and then cut the vanilla bean in half {I used the other half for the apple crisp}. In a measuring cup combine 1 1/4 cup of whole milk, the seeds from the half vanilla bean pod and 1/3 cup of bourbon. In another bowl whisk together 1 1/4 cup heavy cream and 2 tbsp light corn syrup. In a jar {you can use a bowl but I find it much easier to always shake slurries in a jar} mix together 2 tbsp whole milk and 2 tbsp corn starch. Set all of these aside.

2. Now you’re going to dry burn the sugar to make the burnt caramel. Heat a large saucepan over medium heat and then add in 2/3 cup granulated sugar. Watch the pan the whole time, and once you see some brown pieces of sugar poking through the bottom, give the sugar a stir until it is all melted. The sugar will start to bubble as it cooks and you’re looking for it to turn a dark amber color. You can use your smell to get it to the right stage, you want to remove it from the heat just before it burns {If you look for the dark amber color you should be fine}.

3. Once you’ve removed it from the heat pour in just a little bit of your cream/corn syrup mix. What you’re doing here is tempering the caramel. If you add all of your mix at once, the caramel with seize up… by slowly adding it you’re acclimating it to the cooler temperature. Continue pouring in a little at a time while whisking constantly until the whole mixture has been added.

4. Place the saucepan back over medium heat and add in the milk/bourbon/vanilla bean mixture. Bring this to a rolling boil {in order to cook out the harsh alcohol taste from the bourbon} and cook for 4 minutes, adjusting the heat so that it doesn’t boil over.

5. Remove from the heat, shake up your milk/corn starch slurry one more time and whisk it into the pan. Return to heat and cook for 2-3 minutes until slightly thickened and then pour it into a bowl that’s sitting in another bowl filled with ice water. This is a soft ice cream to begin with so you want to get your ice cream base as cold as possible before adding it to your ice cream maker to ensure it gets as thick as possible. I let mine sit in the bowl for 10 minutes, then pour it into a gallon sized ziplock bag and then I submerge the bag in new ice water for 30-40 minutes.

6. Once your ice cream base is as cold as possible, put it in your ice cream maker and churn according to your machine’s instructions. Ours takes about 30 minutes and once it’s done, I poured in 1 cup of smashed Heath bars into the machine and churned until incorporated. Transfer the mixture to a freezer-safe container and press a piece of plastic wrap against the top of the ice cream. Freeze overnight before serving and plate right before serving as this is  soft ice cream that melts quickly!

Bourbon Ice Cream How To

Burnt Caramel Bourbon Ice Cream with Toffee Bits

Serves 6

1 1/4 cup whole milk + 2 tbsp

half of a vanilla bean pod, soaked in bourbon

1/3 cup bourbon

1 1/4 cup heavy cream

2 tbsp light corn syrup

2 tbsp corn starch

2/3 cup granulated sugar

1 cup smashed Heath bars

In a measuring cup combine 1 1/4 cup of whole milk, the seeds from the half vanilla bean pod and the bourbon. In another bowl whisk together the heavy cream and corn syrup. In a jar {you can use a bowl but I find it much easier to always shake slurries in a jar} mix together 2 tbsp whole milk and the corn starch. Set all of these aside. Now you’re going to dry burn the sugar to make the burnt caramel. Heat a large saucepan over medium heat and then add in the granulated sugar. Watch the pan the whole time, and once you see some brown pieces of sugar poking through the bottom, give the sugar a stir until it is all melted. The sugar will start to bubble as it cooks and you’re looking for it to turn a dark amber color. You can use your smell to get it to the right stage, you want to remove it from the heat just before it burns. Once you’ve removed it from the heat pour in just a little bit of your cream/corn syrup mix. What you’re doing here is tempering the caramel. If you add all of your mix at once, the caramel with seize up… by slowly adding it you’re acclimating it to the cooler temperature. Continue pouring in a little at a time while whisking constantly until the whole mixture has been added. Place the saucepan back over medium heat and add in the milk/bourbon/vanilla bean mixture. Bring this to a rolling boil {in order to cook out the harsh alcohol taste from the bourbon} and cook for 4 minutes, adjusting the heat so that it doesn’t boil over. Remove from the heat, shake up your milk/corn starch slurry one more time and whisk it into the pan. Return to heat and cook for 2-3 minutes until slightly thickened and then pour it into a bowl that’s sitting in another bowl filled with ice water. This is a soft ice cream to begin with so you want to get your ice cream base as cold as possible before adding it to your ice cream maker to ensure it gets as thick as possible. I let mine sit in the bowl for 10 minutes, then pour it into a gallon sized ziplock bag and then I submerge the bag in new ice water for 30-40 minutes. Once your ice cream base is as cold as possible, put it in your ice cream maker and churn according to your machine’s instructions. Ours takes about 30 minutes and once it’s done, I poured in the smashed Heath bars into the machine and churned until incorporated. Transfer the mixture to a freezer-safe container and press a piece of plastic wrap against the top of the ice cream. Freeze overnight before serving and plate right before serving as this is  soft ice cream that melts quickly!

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